Blog posts

Sommelier Shoot Out!

Fri, 26 Apr 2013 14:46:26 GMT

Tonight Josephine will once again be at Tokara for the Sommelier Shoot Out.

She has been preparing her wines all day - and even flavoured her own rum especially for this event.

It looks to be very exciting, have fun Josephine!

Taste of Cape Town 2013

Thu, 14 Mar 2013 09:48:18 GMT

In just a month's time Tanja and the team will be back at Greenpoint!

Though Makaron will not have its own stand this year, we are taking part on Sunday 14 April as a pop-up restuarant, and everyone is very excited!

Watch this space, and come by to say hello!

Twenty-four Thousand

Tue, 12 Mar 2013 15:17:14 GMT

What can we possibly need 24 000 meringues for? Watch this space...

(Anyone know if we can break a record with this?)

SASSI Seafood Circle

Tue, 12 Mar 2013 14:30:00 GMT

Yesterday Tanja attended the launch of the SASSI Seafood Circle, an initative to recognise the importance of sustainable fishing in our fragile seas. Below are: (back row, left to right) Brad Ball, Bjorn Dingemans, Stephan Marais, Henry Vigar (front row, left to right) Tanja, Rudi Leibenberg, Vanessa Marks - and in the very front, a SASSI-green fish!

Wine of the Month

Thu, 28 Feb 2013 23:30:41 GMT

This month Josephine favours the 2012 Louis Sauvignon Blanc, made by Louis Nel from Darling.

A fresh wine, very typical of the Darling region - white currants, grass and granadilla flavours.

Our Valentine...

Fri, 15 Feb 2013 11:32:01 GMT

Twenty one happy couples gazed into each other's eyes over Tanja's delicious food on Valentine's. An incredible night, well done to the team!

Below are some highlights from a busy service:

Wine of the Month

Mon, 28 Jan 2013 19:56:18 GMT

Josephine offers the 2011 Stellenrust Chenin Blanc “47” as her favourite choice to go with Tanja's beautiful Chicken Palette.

This wine is from a 47 year old dry land bush vine vineyard, which was harvested twice to assure optimum ripeness. It was fermented naturally in barrels, and then kept for six more months in older barrels.

Rich, with tropical fruit, ripe pear and slight caramel, it is very balanced and the perfect food wine for chicken on the braai or perhaps grilled fish.

Delicious!

Valentine's Day

Mon, 21 Jan 2013 10:11:31 GMT

Did you know that along with the classics such as chocolate, oysters and figs, garlic is also considered an aphrodisiac? It may be stinky, but it is potent, a trait prized in lovers!

Join us this year for a Valentine's feast. R375 per person, including a glass of bubbly and a surprise treat, with love from the kitchen. An optional wine pairing package will be available on the evening.

Bookings essential.

SAUTEED ASPARAGUS, POACHED QUAIL EGG, TRUFFLE ESPUMA, BASIL FOAM,
CRISPY QUINOA

♦ ♦ ♦

PAN SEARED CATCH OF THE DAY, BUTTER POACHED MARRON, SMOKED TOMATO,
ROASTED GARLIC PUREE, GREMOLATA, FRESH OYSTER

OR

SPRINGBOK LOIN, TURNIP PUREE, BABY BEETROOT, HONEY ROASTED FIGS,
PORT JUS

♦ ♦ ♦

FIFTY SHADES OF CHOCOLATE

♦ ♦ ♦

COFFEE / TEA AND PETIT FOURS

Hitting the books

Tue, 15 Jan 2013 12:11:37 GMT

This is what chefs look like when studying instead of cooking.

Actually, Tanja and her team are planning some new dishes. After a few hours poring over recipe books, with overheard murmurs of "use some rocket" and "textures working together" all we can say is - watch this space!

Ready, steady, go!

Fri, 11 Jan 2013 18:55:01 GMT

This afternoon the kitchen held an inpromptu fish cleaning race. Guess who came first?

(You still have your pride, chef!)

New Year's Eve

Wed, 02 Jan 2013 11:22:36 GMT

Sending out fifty plates of food at once was no joke! Now that all our staff have caught up on some rest after New Year's Eve, take a look at some behind the scene shots...

Balloons	The glamourous (as always) Yuleen
The pre-dinner briefing -	hanging onto every word!
Sundowners	Pool by candlelight
Full house!	Olga amidst the desserts Our entire team hope all our guests had a fantastic night. We wish all of you a terrific year ahead - may all your dreams come true.

Christmas at Makaron

Wed, 26 Dec 2012 12:10:40 GMT

Full credit to our amazing teams for all the effort they put in this year! Both Christmas Eve and Christmas Day were amazing. There were a few surprises - last minute rushes to book took us quite by storm! - but both food and service were impeccable! A great thank you to those who joined us for this special occasion. And don't think that it was all work and no play! Below are some highlights from behind the scenes. Our whole team wishes you all the best season's greetings, and a fantastic year ahead!	In full swing on Christmas Eve
The head reindeer	Cranberry flavoured goodies
You can imagine the fun to be had planning festive drinks...	Fun food for the kiddies - starry potatoes

December Highlights

Sat, 22 Dec 2012 13:27:19 GMT

What a month - and Christmas is still to come!

Busy breakfasts!	Romantic occasions
New inspirations	Busy dinners!
Hard work	Delicious mince pies

Cool Macaroons in the Making

Mon, 10 Dec 2012 20:52:41 GMT

This is what happens in the office when it reaches 40 degrees in the kitchen: trays out, aircon ON! Our macaroons are très pampered!

Not just about food!

Fri, 30 Nov 2012 11:34:20 GMT

It's not just the kitchen that benefits from the delights found in our organic garden!

Here is our amazing barman Tawanda picking fresh mint for the M-Lounge cocktails.

Perfect for a mojito sundowner!

New Year's Eve

Thu, 29 Nov 2012 09:58:59 GMT

New Year's Eve

R 625 per person
Price is inclusive of a pre-drink, entertainment, a glass of bubbles at midnight and an after-dinner surprise
Space is limited, so book now

Parmesan royal

Grilled Endive, walnut streusel, geranium oil, celery shavings, anchovy biscuit

Scallop and fish ceviche
Salmon trout roe, avocado mousse, grapefruit gel

Oven roasted lamb loin
Smoked lamb belly, pea purée, wheatgrass, potato croquette, jus
or
Olive oil poached salmon
Warm asparagus salad, vanilla lime celeriac purée, shiso foam
or
Mushroom ravioli
Mushroom powder, chive espuma, truffle caviaar

Lemon and raspberry tart
Hibiscus ice cream

Christmas

Thu, 29 Nov 2012 09:28:17 GMT

Christmas 2012
Christmas Eve Dinner / Christmas Day Lunch

R495 per person
Vegetarian options also available

Goats cheese raviolo
Smoked tomato confit, basil foam

Pressed terrine of pork
Glühwein jelly, micro salad, pickled pear, brioche toast

Oven roasted duck breast
Turnip purée, sautéed vegetable pearls, duck rissole, Cointreau jus
or
Pan seared catch of the day
Carrot sausage, lemon cous cous, seasonal vegetables, verbena beurre blanc

Eggnog Bavaroise
Brandy steamed pudding, hazelnut ice cream, cranberry streusel

Tea, coffee and homemade mince pies

Eat Out Awards 2012

Mon, 26 Nov 2012 19:37:44 GMT

Last night the 15th Eat Out Awards took place at the Westin Grand in Cape Town. Good food, good wine and of course plenty of excitement!

Below are just a few of the (many!) highlights of the evening.

Tanja, Fran and Jennifer (who's evidently more comfortable behind the lenses)!	Don't our chefs clean up beautifully! ;-)
Abigrail Donnelly speaks of the "drop your fork" moments	A "punchy" first course by Marthinus Ferreira from DW-Eleven 13
An ah-may-zing second course by Scot Kirton from La Colombe	A bit of fun to go with it - a dry ice "sea mist" ON the table
A great-for-sharing dish by Bertus Basson from Overture - perfect for breaking any ice left at the tables!	Dessert - with "a few strawberries, for those on a diet" - by Vicky Gurovich from the Mount Nelson

It was indeed an honour to attend in the company of such brilliant chefs. Congratulations to the winners - you certainly deserve it!

Utter Decadance

Wed, 21 Nov 2012 12:41:21 GMT

Our poor chefs must feel like chocolate blocks! The newest dessert is made of eight components, all of which contain chocolate in some way, shape or form. And the result is beautifully delicious.

Tempering	chocolate
And - of course! -	now to tasting!

Summer Lunch Special

Tue, 20 Nov 2012 10:40:09 GMT

Choose a starter and main, OR a main and dessert, for R150. Available Mondays to Saturdays.

Starter
Cauliflower royale, sweet corn veloute, popcorn powder, popped wild rice, truffle caviar
or
Makaron style sustainable fish and vegetable nigiri, pickled cucumber

Main
Pan seared green listed fish of the day, tomato quinoa, smoked tomato agar ravioli, bacon espuma
or
Angus’ beef bavette, triple cooked chips, onion rings and side salad

Dessert
Coconut pudding, pineapple sorbet
or
Strawberry eclair, strawberry and lemon verbena salad, cosmopolitan sorbet

Fiesty Food

Tue, 20 Nov 2012 09:35:26 GMT

Yesterday brought in a new catch for Tanja! These crustaceans are known as "marrons" and whilst they originate in Australia, one of our suppliers has managed to obtain several of the green-listed Cherax cainii species and has started farming them here in the Cape.

It was a few moments of excitement when the box was opened, as one of the marron started to climb out and gave our pastry chef a good scare!

Ready to jump!

Everyone had to check this out - and tweet it of course!

A Restaurant's Dress Rehearsal

Sun, 18 Nov 2012 17:30:09 GMT

Ever wondered what happens behind the scenes before dinner? Wonder no longer! Whilst our guests are slipping into their best, our waiters and chefs alike are all hurrying to prepare a night worth remembering.	Pre-service meeting
Tarik and Mareli portion vegetables	Ready, steady - bread please!

Dishing on the new dessert

Sun, 11 Nov 2012 10:07:57 GMT

Tanja got creative last night! Below is her new caramel and banana dessert in the making. Can't wait to see how it turns out!

Floating Food For Summer

Sun, 04 Nov 2012 13:47:18 GMT

New dishes on the Floating Menu - just in time for summer!

Spier's Secret!

Sun, 28 Oct 2012 15:05:43 GMT

Today Tanja was at the Spier Secret Festival, taking part in the Eat Out Chef's Braai. This was one of the highlights of the Festival, and seven well-known chefs from local restaurants were invited to take part. Each chef was given a "Big Green Egg" to use - you can spot it next to her stand. On Tanja's menu today: smoked mackeral with beetroot sausage and asparagus kebabs. Delicious!

Films are for the Famous

Wed, 24 Oct 2012 21:36:09 GMT

A bit of spotlight!

A cameraman dropped by earlier this week to shoot Makaron Restaurant.

Here he is, camera and all, arranging his shot of some lunch guests - very obliging ladies!

An Amusing Amuse

Sun, 21 Oct 2012 16:45:05 GMT

Those on Twitter or who have recently visited Makaron will recognise our new amuse bouche - the Himalayan salt hotrock.

Pictured here with a slice of cured salmon and some lime mayonaisse, the idea behind the hotrock is allowing each person to cook the amuse to the degree they prefer it done, whilst the salt gently releases flavour.

A definite must for those who haven't tried it yet!

Josephine at Tokara

Thu, 18 Oct 2012 11:54:21 GMT

On Friday evening the 19th of October Tokara Restaurant will be hosting their first ever Sommelier's Shoot out gourmet evening in conjunction with their 2nd birthday under new management.

3 Sommeliers, 6 Courses and 12 Wines will be the stars of the evening.

Jaap-Henk Koelewijn (Tokara Restaurant), Higgo Jacobs (Freelance Sommelier) and Josephine Gutentoft (Restaurant Makaron at Majeka House) will be confronted with a 6 course menu prepared by Chef Richard Carstens, designed to test the ability of the Sommeliers to pair wines with food.
Each Sommelier will present their chosen wine with every course to be paired, and the guests will judge who comes out on top.
The evening will showcase how every Sommelier thinks about food and wine and will highlight the versatility of different wines with different foods.

The evening is Priced at R350.00 per person and includes food and wine.
The evening is to start between 19:00 and 19:30 with a glass of bubbles on the deck.

For reservations please phone Tokara Restaurant on 021 885 2550 or email reservations@tokara.com

Eat Out Top Twenty

Wed, 19 Sep 2012 11:17:37 GMT

We were excited and honoured to be selected as one of the
twenty nominees for this year's Top Ten Restaurants. Tears and
champagne flowed yesterday as everyone celebrated their hard work.

To the right are Josephine and Tanja, toasting to a job well done
and an amazing year ahead.

Congratulations to all the other nominees - we will see you at the prize-giving!

http://www.eatout.co.za/News/Category/General/2515/And-the-nominees-are

Mother's Day Brunch

Thu, 03 May 2012 20:07:03 GMT

Treat Mum to a delicious brunch at Makaron this Mother's Day. For just R250 per person, choose from our famous breakfast buffet, with a selection of hot breakfast treats or delicious lunch items.

For an extra R150, include a relaxing 30 minute back, neck and shoulder massage - just the thing to say thank you!

Taste of Cape Town 2012

Mon, 23 Apr 2012 11:54:13 GMT

A huge well done and congratulations to our team who participated in Taste of Cape Town last week!

Weeks of planning and sleepless nights cleaning prawns and grating marrows finally culminated in an amazing few days. What a fantastic opportunity for the team and for the restaurant.

See more photos of the prep-work and our stand on our page on Facebook.

Chaîne des Rôtisseurs

Mon, 19 Mar 2012 12:11:26 GMT

On Thursday Makaron hosted the Chaîne des Rôtisseurs award ceremony for Young Chef of the Year competition, which our own sous chef Wes took part in on Wednesday.
The function was a great success, and as always the food was amazing! Below are some of the highlights of the evening.

Our Gregor Jenkins table in use	Majeka Apple Magic cocktails
This way please...	Tanja in her Chaîne des Rôtisseurs ribbon
Lamb with pea puree, potato and carrot dauphine, and mint	The contestants

Team Building

Wed, 07 Mar 2012 21:49:20 GMT

Last week Tanja took a shot at her chefs - literally! The kitchen took a few hours off one morning for a team building session of paintball. Below are Wes, Mia, Carolise and Tarik, about to have a stand-off.

Passion for Passion Fruit

Sun, 04 Mar 2012 08:36:50 GMT

On Thursday 1 March we hosted our March Produce Festival, centered around the passion fruit, or granadilla.

Below is Tanja's delicious cumin-spiced duck breast, with chorizo crumbs, basmati rice and granadilla chimichurri sauce. And of course, as the fruit originates in South America, what could be better than some passionate Latin dancing as entertainment?

February star

Thu, 01 Mar 2012 14:19:48 GMT

Through hard work and dedication Brenda - waitress at our Makaron restaurant - has been elected by her peers as the employee of the month for February.

So congratulations, enjoy your prize and continue to lead by example!

A Kitchen Send-off

Sat, 18 Feb 2012 10:56:53 GMT

This weekend our chef is off to practice - team practice that is! Tanja left last night for a weekend with Culinary Team SA and we know she will be cooking up a storm in preparation for the Olympics!

Below is Tanja in her green-and-gold, being sent off in style by the Makaron team.

Produce Festival

Tue, 07 Feb 2012 10:44:40 GMT

This year at Makaron a monthly produce festival will take place.

Each month a produce has been selected that will be the star for 30 days.

There will be an event with a tasting menu elaborated around the produce every first week of the month and thereafter a dish that will be showcased on our a la carte menu.

For February the produce is CHOCOLATE, the event will be combined with Valentine's day.

Next month's festival will be around GRANADILLA

Week day swift lunch specials

Wed, 25 Jan 2012 11:00:14 GMT

From today, we are serving our "SWIFT LUNCH" specials every week day

BUILD-A-BURGER
create you own burger just the way you like it:

Spier pasture reared beef patties, brioche buns,
smoked shallot relish, garden lettuce, tomato,
oickles and boerenkaas and truffled French fries

AND YOUR CHOICE OF CRAFT BEER

R125 PER PERSON

OR

SEAFOOD PLATTER FOR 1
Grilled prawns, fish goujons, mussels, fried calamari,
oyster, thick tripple cooked chips and homemade tartar

AND YOUR CHOICE OF WHITE/RED WINE BY THE GLASS

R150 PER PERSON

Book for 2 and take home a Makaron cookie jar

Rivals in the Kitchen: Tasting Menus of the Month

Tue, 24 Jan 2012 11:24:01 GMT

Each month, two chefs at Makaron will showcase their talents with a specially designed tasting menu concentrating on a chosen theme. This month, the theme is stone fruit!

Creativity in the kitchen has come to a delicious end. Chef Wes and Chef Mia have designed two menus which will be served for one week only, starting tonight.

Don't miss out on this exciting offer!

MIA	R325 per person	WES
WHITE PEACH GAZPACHO, PEACH SORBET, STONE FRUIT SALSA		WILD MUSHROOM CONSOMME, LEMON AND BASIL CAVIAR, HOMEMADE GINGER NOODLES
SAFFRON BUTTER POACHED LANGOUSTINE, MANGO AND AVOCADO SALAD, CRISPY QUINOA		CITRUS POACHED LANGOUSTINE, MOULES MARINIERE, SCALLOP CEVICHE, AVOCADO ICE CREAM, CITRUS OIL, LEMONGRASS AND GARLIC PUREE
WHOLE ROASTED QUAIL, PLUM PASTE, WATERCRESS FOAM, POTATO TUILE		PAN SEARED QUAIL, MACERATED PEACHES, SEASAME GINGER QUINOA, CANDIED WALNUTS, SPRING ONION FOAM
CHOCOLATE AND CHERRY MILLE FUEILLE		MANGO AND COCONUT SOUFFLE, LEMONGRASS SORBET, MANGO CHIPS

New summery dish on the menu

Sat, 21 Jan 2012 10:13:22 GMT

Tanja has added her amazing Caprese interpretation to the menu since yesterday and all diners who tasted it approved!

TERRINE, TOMATO CLOUS, BASIL GELEE,
SEMI DRIED TOMATOES, OLIVE OIL POWDER.

A New Year's Toast

Wed, 04 Jan 2012 20:51:59 GMT

Our team is already taking 2012 into their stride, serving a full restaurant every night so far!

Below are a few photos of the dinner on New Year's Eve - on the right Allvin is pouring champagne, and on the left is our kitchen team counting down the seconds with the restaurant.

To all our guests - happy New Year, and have a fantastic 2012!

Christmas 2011

Sat, 24 Dec 2011 20:26:29 GMT

A delicious Christmas dinner is on its way out tonight! Guests were greeted with an amuse of melon, parma ham and truffle oil, and with a cheerful humming of carols, our kitchen has
sent out dishes that include a beautiful trout and crawfish terrine and a very festive looking strawberry and bubbly trifle, with candied strawberrys and a brandy snap.

To all our guests - a very merry Christmas, and a fantastic
2012 to come!

Beer pairing evening with Boston Breweries

Fri, 02 Dec 2011 11:44:06 GMT

Last night was our first Beer pairing evening,
hosted by Boston Breweries
a rowring success for these who attended
and for the Makaron kitchen and service team.

Some of the comments that a table left for us on the menu!

Our Christmas menu

Wed, 30 Nov 2011 09:30:16 GMT

R495 per person
also include a pre-drink and homemade crackers

Christmas menu will be served both on Christmas Eve and Christmas Day
R150 per child for similar menu with appropriate portion

TERRINE OF TROUT AND CRAWFISH
ceviche of trout and crawfish, orange cured butternut, micro green salad, sous vide langoustine, pumpkin seed oil, bisque

***

PAN SEARED MAGRET DUCK BREAST
confit duck croquette, beetroot puree, Masala cherries

***

SPRINGBOK WELLINGTON
sauteed mushrooms and brussel sprouts, whiskey maple just

OR

PAN SEARED CATCH OF THE DAY
carrot and pea puree, study of potatoes, creamy fish volute

***

STRAWBERRY AND BUBBLY TRIFFLE
macerated strawberries, vanilla custard, sparkling rose jelly, Cointreau cantilly, orange sponge

OR

CHOCOLATE STEAMED PUDDING
cranberry mascarpone sllice, eggnog ice cream, brandy snap, spiced anglaise

***

TEA, COFFEE AND HOMEMADE MINCE PIES

Lazy Sunday Lunches

Mon, 28 Nov 2011 16:47:30 GMT

Languid, sunny afternoons are the perfect background to our new Sunday lunch special:

6 choices from the Floating Menu served with 2 Sunrise Blush cocktails, for R250 - perfect for sharing, starting this weekend, every Sunday between 1pm and 4pm.

And just to add another temptation... Fiona and Niall will be on the porch this Sunday afternoon to seranade you... Better and better!

Makaron and Boston Breweries' Menu

Thu, 24 Nov 2011 21:14:15 GMT

The menu for our exciting Craft Beer Dinner, on Thursday 1 November:

CANAPÉ

Naked Mexican Beer battered Peppadew stuffed with goat’s cheese and coriander, served with guacamole and sour cream, and paired with Naked Mexican Lager

STUDY OF RABBIT

Honey toasted brioche, Johnny Gold, blueberry and fig gastrique, paired with Johnny Gold Weiss Beer

WHALE TALE ALE BRAISED PORK BELLY

Apple sweet potato puree, apple chips, Ale and maple jus, served with Whale Tale Ale

QUAIL AND HAZZARD TEN ALE PIE

Marinated shimiji mushrooms, butterbean puree, paired with Hazard Ten Ale

BAKED PUMPKIN AND GINGER CHEESE CAKE

Spiced pumpkin ale ice cream, ginger caviar, Van Hunks jelly, which will be paired with Van Hunks Pumpkin Ale

Space is limited, so please book in advance.

See you there!

Most delicate dessert at Makaron

Wed, 23 Nov 2011 11:34:39 GMT

Our most amazing dessert at Makaron is the delicate and delicious Panna Cotta with rose and strawberry flavours.
The interesting part is that the rose water to scent the panna cotta is made with our own roses from the garden.

Makaron Scoops Boschendal Style Award

Mon, 21 Nov 2011 16:35:11 GMT

Though everyone at Majeka House has known it for a few months, now it's official! Makaron is the most beautiful restaurant in the country.

Last night at the Eat Out Awards, Makaron was presented with the Boschendal Style Award. Out of twenty nominees, and five finalists, we came out tops!

Here you will see our plaque, proudly displayed in our wine cellar.

Thanks especially to our great designer, Ettiene, of Visi!

Makaron and Boston Breweries Present a Craft Beer Dinner

Fri, 18 Nov 2011 16:04:02 GMT

Paired with Boston Breweries Craft Beers, our specially designed four course tasting menu will be offered exclusively for the night of Thursday 1 December, and for those who truly wish to indulge, we are also offering an accomodation package for one night only.

Dinner is priced at R295 per person, inclusive of pairing.

Limited space available!

Menu to be announced soon!

Floating Menu at M Lounge

Thu, 17 Nov 2011 17:45:16 GMT

Some of the items from our floating menu served at M Lounge, or at the Sanctuary Spa or in the garden at any time of the day 7 days a week!

Photoshoot at Makaron

Tue, 15 Nov 2011 16:57:24 GMT

Hendrique Wilding has been photographing for us at Majeka House and Makaron restaurant for over 3 years, she was here again today to shoot Tanja Kruger's menu and team.

We will publish the pictures soon!

Vivreau

Tue, 15 Nov 2011 07:55:08 GMT

We have it at Makaron : environmentally friendly bottled water with Vivreau’s exclusive Designer bottles, dispenses unlimited quantities of purified chilled still and sparkling water.

Peaches at Makaron

Thu, 10 Nov 2011 16:26:11 GMT

Chef Tanya's imagination was fired by the crop of beautiful peaches, and she has set her team to work. Here they are busily preparing the peaches and cooking up a delicious peach sauce for the cheese platter.

Peaches Paring

Cooking the peaches The smell is amazing!

Carpaccio with a twist

Thu, 27 Oct 2011 08:48:43 GMT

A new dish on the menu is the starter - beef carpaccio, parmesan mousse, fennel shavings salad - absolutely delicious and leaving that feeling of wanting to come back again for more!

Summer Menu in progress

Thu, 20 Oct 2011 16:53:48 GMT

Since Monday our new menu designed by our consultant is in place.
It started with the hunting of the best ingredients to be found in the all of South Africa. The beef cheecks were surely the treasure to find!
Once these prime quality ingredient were all here,a lot of hard work was left to prepare them in the best way possible. This happened over the week-end under our consultant's professional directions.
Here is the making of one of the main courses - salmon, prawn, truffled bisque, celeriac puree

New menu at Makaron

Tue, 18 Oct 2011 12:28:27 GMT

The new summer menu at Makaron is out. With the help of a consultant, our kitchen team has come up with the most delicious menu for the summer.

We tasted some dishes last night, they were all mouth watering, but I had the ANGUS RIB EYE ON THE BONE WITH FOIE GRAS BUTTER, which was utterly amazing!

Kitchen Notes

Fri, 14 Oct 2011 15:08:10 GMT

The kitchen's team culinary efforts are sure to delight your palate with a choice of a la carte or four course Tasting Menu for dinner or our lighter menu for lunch.Our focus at Makaron is to provide for our guests delicious food in an elegant and comfortable environment.

First salads of the season

Mon, 19 Sep 2011 17:42:30 GMT

Our first salads are ready to be harvested in our organic vegetable and herb garden!

Valrhona Chocolate

Fri, 09 Sep 2011 13:04:58 GMT

Valrhona is a French chocolate manufacturer based in the small town of Tain-l'Hermitage in Hermitage, a wine-growing district near Lyon. Valrhona is a family business created in 1922 under the name of "Chocclaterie du Vivarais" by Rhône Valley pâtissier Albéric Guironnet. Valrhona has four sales subsidiaries in Barcelona, Mila, New York and Tokyo and over 13,000 clients spread across 73 countries. Created in 1989 by Frédéric Bau, the Ecole du grand Chooclat is a center for the creation of pâtisserie and techniques for working with chocolates. Valrhona focuses mainly on high-grade luxury chocolate marketed for professional as well as for private consumption. Though considered one of the foremost chocolate makers in the world.

Valrhona is the chocolate that we use at Majeka to do all our desserts, including the famous Chiboust, as well as the turndown chocolates you will find on your bed when coming back from dinner.

Cigar Lounge

Wed, 07 Sep 2011 09:27:28 GMT

Our cigar lounge was a last minute decision before the re-opening of Majeka House and Makaron restaurant and it has turned out to be quite a succes!

Cigar smokers are enjoying having a generous space with a sense of contemporary comfort and luxury. The art on the wall by the talented Beth Armstrong make it even more exquisite and many non smokers have been sitting enjoying the space too!